Papers Patent Technology transfer Public relations

Technology transfer

No.	Technology	Agreement date
1	Composition for improving, preventing, or treating bone diseases comprising of the Lactobacillus curvatus WiKim38 strain or its culture fluid	Jan. 3
1	Lactobacillus curvatus WiKim38 isolated from kimchi is lactic acid bacteria that have the effects of treating inflammatory intestinal disease and alleviating the symptoms of bone diseases. The lactic acid bacteria to be used for this technology transfer is related to addressing bone diseases. Moreover, they have the effect of suppressing osteoclast differentiation, which can be used for a medicinal composition for preventing or treating bone diseases as well as for a health functional food composition. This technology was transferred to the pharmaceutical company.
2	Kimchi-flavored salt and a manufacturing method thereof using kimchi	Jan. 16
2	This technology refers to kimchi-flavored salt (kimchi powder) and a manufacturing method thereof. Red pepper powder with different capsaicin contents is used to manufacture mild kimchi and spicy kimchi. These two kinds of kimchi are then fermented for two to four weeks before freeze-drying. Depending on consumer tastes, the kimchi-flavored salt can be used to cook various dishes, including meat, poultry, and fish. It also provides a unique kimchi flavor that enhances the taste of the food. Just as kimchi is served with any traditional Korean meal, it can be widely introduced to the US and European countries, where meat, especially steak, is the main staple of the diet. This technology was transferred to the global food consulting firm.
3	WiKim38, functional kimchi-derived lactic acid bacteria used to make yogurt	May 29
3	Lactobacillus curvatus WiKim38 isolated from kimchi is lactic acid bacteria that have the effects of treating inflammatory intestinal disease and alleviating the symptoms of bone diseases. The lactic acid bacteria used for this technology transfer is related to the improvement of intestinal diseases. In addition, WiKim38 is excellent at producing curd (obtained by coagulating milk by adding acids or rennin) during the production of dairy products such as yogurt. It also has outstanding sensory properties. For this reason, this technology was transferred to the Greek yogurt manufacturer. Furthermore, utilizing lactic acid bacteria derived from kimchi has the potential to generate a new market in the food industry.

* Contact: Future Strategy Department (+82-62-610-1835, jiseok@wikim.re.kr)

World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea / TEL. +82.62.610.1700